Fillet of Sole in White Wine
Indulge in the delicate flavors of this classic Fillet of Sole in White Wine recipe, a dish that brings a touch of French-inspired elegance to your table. Tender sole fillets are lightly dredged in flour, pan-seared to golden perfection, and then bathed in a luxurious white wine and cream sauce laced with hints of lemon and shallots. The addition of fresh parsley adds a vibrant finish, while the buttery richness of the sauce perfectly complements the mild, flaky fish. Ready in just 35 minutes, this easy yet impressive meal is ideal for weeknight dinners or special occasions. Serve it alongside steamed vegetables, fluffy rice, or a crusty baguette to soak up every drop of the luscious sauce. Perfect for seafood lovers, this recipe is a must-try for anyone seeking a flavorful yet quick gourmet experience.
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Recipe Information
Ingredients
- 4 pieces sole fillet
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 1 piece small shallot, finely chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the sole fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
Dredge each fillet lightly in the flour, shaking off any excess. Set aside on a plate.
In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat until the butter is melted and bubbling.
Add the fillets to the skillet in a single layer, working in batches if necessary. Cook for 2-3 minutes per side, or until golden brown and just cooked through. Remove the fillets from the skillet and set them aside on a plate, covering loosely with foil to keep warm.
In the same skillet, add the chopped shallot and sauté for 1-2 minutes, or until softened and translucent.
Pour the white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 3-4 minutes to reduce slightly.
Lower the heat to medium-low and stir in the remaining 2 tablespoons of butter, heavy cream, and lemon juice. Simmer the sauce for another 3-5 minutes, or until slightly thickened.
Return the sole fillets to the skillet, spoon the sauce over them, and let them warm through for 1-2 minutes.
Transfer the fillets to serving plates, spoon the sauce over the top, and garnish with freshly chopped parsley.
Serve immediately with steamed vegetables, rice, or a crusty baguette to soak up the sauce.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 570 mg | 25% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
